Pantry-Cleaning Skillet Dinner

Did you ever have one of those evenings where you didn't have a meal planned and there didn't seem to be a whole lot of food in the cupboards? I had one of those earlier in the week, so here's the clean-out-the-kitchen-and-still-have-a-really-great-meal recipe I used. Look through your refrigerator and cabinets and see what you can throw together.

1 can beef broth
1 cup rice
1 tbsp veg oil
1 medium onion, chopped
1 tbsp minced garlic
1 tbsp minced garlic
1 lb ground turkey
1 1/2 cups chopped peppers (I used a 10 oz box of pre-chopped traffic light peppers. Letting someone eles do some of the work can often pay for itself!)
1/2 sm bag frozen mixed vegetables
Worcestershire sauce
Seasoning salt (I used Tony Chachere's)

1. Cook the rice using the can of broth and 1/4 cup of water, cooking for about 20 minutes.

2. Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, ground turkey, garlic, peppers, Worcestershire sauce and seasoning salt. Once the meat is browned add the frozen vegetables. Cook until everything is tender and heated through.

3. If rice is still cooking, remove meat mixture from the heat. When the rice is done, stir it into the mix and serve immediately.

There are so many options with a skillet recipe like this. Danny's first suggestions were diced tomatoes and okra. You can use pretty much anything from your pantry and refrigerator, especially those great leftovers! Use your imagination and your odds and ends will go a long way.




Comments

  1. JennyFebruary 4, 2010 at 8:33 AM

    Yum. My father-in-law is semi-famous for this type of thing.

    Earlier his week I whipped up citrus rice ... sauteed two cups jasmine rice in a bit of EVOO until the grains were transparent, then added a can of chicken stock (16 ounces), a cup of not-from-concentrate OJ (emptied out the carton) and a generous splash of lemon juice. Seasoned with fresh-ground pepper (lots) and sea salt. Emptied all into a baking dish sprayed with non-stick spray and baked for 30 minutes at 350. It was delicious with chicken tenderloins and a crunchy salad!

    ReplyDelete
  2. JennyFebruary 4, 2010 at 8:34 AM

    Earlier THIS week .... what I meant to type. LOL

    ReplyDelete
  3. LauraFebruary 4, 2010 at 9:12 AM

    This sounds fabulous! It's amazing how wonderful meals can come from simple ingredients and very little time. We'll have to try this over the weekend. Thank you for sharing!

    ReplyDelete
  4. JennyFebruary 4, 2010 at 12:21 PM

    You are so welcome! I always "bake" my rice (BTW I forgot to say, after sauteeing rice and adding the liquid, stir till it just comes up to a boil, then pour into baking dish) because years ago I saw Julia Child do it that way on a TV show. The rice always comes out moist but non-gummy, every grain perfectly cooked. It's like a miracle! The citrusy part was entirely my idea, however! LOL

    ReplyDelete

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